In a 4 qt dutch oven, cook onion and celery in margarine until tender. Stir in flour, worchestershire and mustard and cook for 2 min more. Carefully stir in broth. Add potatoes, carrots and keilbasa. Bring to boil. Reduce heat and simmer for about 30 minutes. Stir in milk. Heat and stir until almost comes to a boil. Reduce heat and add cheese and pepper. Cook on very low heat until cheese melts. Serves 6-8.

Tortellini Soup Supreme

3 cups chicken broth

1 cup cooked chopped chicken

1 28 oz can tomatoes crushed

1 medium onion, chopped

1 c. celery diced

1 c. carrots diced

2 T parsley minced

1 4 oz pkg parmesan filled tortellini

1/2 tsp garlic powder

1 1/2 tsp Italian Seasoning

1 tsp basil

1/2 tsp chives

1/4 tsp oregano

1 tsp salt

1/2 tsp pepper

Combine all ingredients and simmer until veggies are tender. Makes 8 servings

Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3 to 4 minutes. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes. Stir in cheese, heating just until melted - do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

In a 4 quart saucepan, bring chicken broth to a boil.Reduce heat; add potatoes, carrots, celery, onion, salt and pepper. Cover an simmer for 15 minutes or until vegetables are tender. Meanwhile, melt margarine in a medium saucepan; add flour and mix well. Gradually stir in milk, cook over low heat until slightly thickened. Stir in cheese and cook until melted, add to broth along with chicken. Cook and stir over low heat until heated through.